Sunday, March 2, 2008

I'll give Uncle Joe credit for this recipe. He made up a batch of slaw for us after tasting a wonderful Carolina Pulled Pork sammich at RibCrib. It was served with coleslaw on top of the meat. It was very yummy!

Oklahoma Coleslaw

1 ½ lb green cabbage, quartered, cored and shredded3 tablespoon cider or malt vinegar (we added just a tad bit more)2/3 cup mayonnaise1 small onion grated (optional)2 medium carrot grated¼ teaspoon salt or to tasteIn a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.

The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour.

We found this recipe on-line and liked it because it was very simple and we had all the ingredients and weren't going to have to make a special trip to the store. :o) AND IT DIDN"T CALL FOR CELERY SEEDS!! (the best reason to try it in my celery-hating opinion!)

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